Creamy Chilean Tomato Stew with Chickpeas, Sweet Pumpkin and Toasted Basil

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Set aside a small ovenproof baking dish or a skillet that can go from stovetop to oven.

2. 2

   Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 5 minutes until softened. Stir in the garlic and cook for 1 more minute.

3. 3

   Add the sweet pumpkin, chopped tomatoes, tomato paste, dried oregano, merken, salt, and black pepper. Cook for 5 minutes so the tomatoes release their juices.

4. 4

   Pour in the hot vegetable broth, stir well, and cook over medium-low heat for 12 minutes, until the pumpkin is almost tender.

5. 5

   Add the corn kernels and cooked chickpeas. Cook for 8 more minutes, stirring occasionally, until the pumpkin is soft and the stew thickens slightly.

6. 6

   Stir in the heavy cream and half of the chanco cheese. Mix for 2 minutes until creamy and evenly combined.

7. 7

   Transfer the mixture to the ovenproof dish if needed. Scatter the remaining chanco cheese and the fresh basil leaves on top.

8. 8

   Bake for 8 to 10 minutes at 220 °C / 425 °F, until the cheese is melted and browned in spots and the basil is lightly toasted.

9. 9

   Remove from the oven, let rest for 3 minutes, and serve hot.